Spiced Rubbed Roasted Chicken With Pumpkin Sage Grits Recipes

SPICE RUBBED ROAST CHICKEN

Steps:

• Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
• When you are ready to cook, preheat the oven to 425 degrees F.
• Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
• Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

SAGE-RUBBED CHICKEN WITH SPICY PEACH GLAZE

Steps:

• Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.
• Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.
• Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.
• Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.

ROAST SPICED CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

SAVORY RUBBED ROAST CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

SPICED RUBBED ROASTED CHICKEN WITH PUMPKIN-SAGE GRITS

Steps:

• Heat oven to 400ºF.
• Combine first 3 ingredients. Place chicken in 13x9-inch pan sprayed with cooking spray; brush with oil, then rub with cinnamon mixture.
• Bake 20 min. or until chicken is done (165ºF).
• Meanwhile, bring water to boil in medium saucepan. Stir in grits. Add pumpkin and sage; mix well. Bring to boil; simmer on medium-low heat 5 to 7 min. or until thickened, stirring frequently. Remove from heat; stir in cheese.
• Serve chicken with grits.